Rich chocolate milk meets sweet french toast for this unbelievable breakfast recipe. Think traditional french toast with a chocolate twist!
Ahh breakfast, of how I love you. When it comes to breakfast there’s not much I don’t like. Cereal, oatmeal, french toast, eggs, hash browns, pancakes, waffles…did I miss anything? One thing I always try to make a habit of is eating breakfast, and I try to make it on the healthier side. No, this french toast recipe is NOT healthy. But it is delicious, addictive, crunchy yet soft, sweet, sugary and everything french toast dreams are made of. 🙂
Pass the syrup please!
This is the kind of recipe to save for special occasions or to serve every once in a while. Christmas morning, Mother Day’s, birthdays… it’s the kind of breakfast you think of when someone is like “if you could have anything for breakfast on (fill in blank) what would it be?” Chocolate Milk French Toast of course!
One of the best scents ever is the combination of butter, cinnamon & brown sugar, am I right? The brown sugar topping on this french toast is amazing on it’s own but it’s really the perfect topping for this kind of recipe. Sprinkle with a little powdered sugar and drench in maple syrup… there just are no words. It’s basically dessert for breakfast.
Now this recipe is in fact a make ahead of time recipe. It is called Overnight Chocolate Milk French Toast after all. You’ll want to make this the night before you want to serve it. Preparing it is easy, once everything is mixed together it all goes in the same casserole (9×13 inch) dish. You can either make it for company or you’ll just have enough french toast to get you through the week, which isn’t a bad thing. Now this does not taste like chocolate. It still has that traditional, cinnamon-sugary french toast flavor. The chocolate milk just add a little extra sweetness and is a fun way to change up french toast. Plus, who doesn’t like chocolate milk?! For this recipe I highly recommend you use store bought chocolate milk because it’s more rich in flavor and is usually a milk with a higher fat content like 2% or whole milk. You want something that is a little extra rich and creamy. If you have whole milk and chocolate syrup on hand, feel free to make your own.
All that cinnamon-sugary crunchy topping with soft, tender bread underneath, laced with powdered sugar and drenched in maple syrup – I can’t even.
Overnight Chocolate Milk French Toast
- 1 loaf sourdough bread
- 8 eggs whisked
- 2 1/2 cups chocolate milk I used store bought
- 3/4 cup sugar
- 2 tablespoons pure vanilla extract
For the crumb topping
- 1/2 cup all purpose flour
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup 1 stick unsalted butter (cold, cut into smaller pieces)
- optional: powdered sugar
- Lightly spray a 9x13 inch baking dish with cooking spray or grease with butter. Break up the entire load of sourdough bread into small pieces, about 1 inch in size. Place all the bread pieces in the baking dish. Set aside.
- In a large bowl whisk together eggs. Add in chocolate milk, sugar and vanilla extract. Whisk everything together until combined. Pour chocolate milk mixture all over the bread pieces, covering them evenly. It may seem like there is not enough of the chocolate milk mixture bit keep in mind we're soaking it overnight. Cover the baking dish with plastic wrap and place in the refrigerator and let it sit overnight.
- Make the crumb topping: In a medium bowl combine flour, brown sugar, cinnamon & salt. Mix ingredients together and add in cold butter. Use can use a fork or a pastry cutter to incorporate the butter into the dry ingredients. I get impatient and just use my hands to break up the butter and to get everything mixed together. Work the mixture until it resembles crumbs. Place crumb topping in a plastic bag and keep in the refrigerator over night.
- When ready to bake, preheat your oven to 350 degrees. Remove the baking dish and crumb topping from the fridge. Remove plastic wrap from baking dish and sprinkle the crumb topping over the french toast, covering it completely. Bake in the oven for 45 minutes. Allow to cool for 15 to 20 minutes before serving. Optional; sprinkle with powdered sugar